Heat oil in a large saucepan or dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
Add the garlic and curry powder and cook until fragrant, about 1 more minute.
Add zucchini, potato and 4 cups water. Bring to a boil and reduce to a simmer. Cover and cook until zucchini and potato are tender, about 12-15 minutes.
Puree the soup in a blender in two batches until completely smooth. Return the soup to the pot. Add lemon juice. Season to taste with salt and reheat over low. Serve with a lemon wedge and garnished with toasted almonds.
Calories: 233kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Sodium: 1182mg | Potassium: 872mg | Fiber: 6g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 45mg | Calcium: 101mg | Iron: 2mg